How do I fry the omelet correctly?

Stir 6 eggs with 6 tablespoons cream and a little salt. Melt 35 g butter, pour in the eggs and let the pan stand over very low heat. When the omelet is set and pale golden brown, it is done – you may optionally put it in a hot oven for 5–10 minutes to finish.

How do I make the shrimp and cauliflower stew?

Melt 50 g butter, stir in 40 g wheat flour and thin with 4 dl fish or vegetable stock. Bring it to a boil, take it off the heat and add 2 dl sherry, a pinch of nutmeg, 1/2 liter cleaned shrimp and boiled, divided cauliflower (1 head).

How is the dish plated?

Transfer the omelet to a round, warmed platter and place the stew on top – but not beyond the edge of the omelet. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 433, and makes 4 servings.

Omelet with Shrimp and Cauliflower – 1914 recipe

Name: Omelet with Shrimp and Cauliflower
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 6 pcs egg; 6 tbsp cream; salt (to taste); 35 g butter (for the omelet); 1 pcs head of cauliflower (boiled and divided into florets); 5 dl shrimp (cleaned); 50 g butter (for the stew); 40 g wheat flour; 4 dl fish or vegetable stock; 2 dl sherry (as in the original; may be reduced to 2 tablespoons); 1 pinch nutmeg

About the dish

From the chapter on salads, omelets and entremets in "Stor kokebok" (1914). A finer entremet where a mild cream omelet is filled with a stew of shrimp and cauliflower – typical party fare in Erken's bourgeois kitchen.

How to make it

1
Boil the cauliflower
Boil the head of cauliflower in lightly salted water until tender, and divide it into florets. Clean the shrimp.
2
Mix the egg batter
Stir the eggs together well with the cream and a little salt.
3
Fry the omelet
Melt 35 g butter in a pan, pour in the egg batter and let the pan stand over very low heat until the omelet is set and pale golden brown. It may well be put in a hot oven for 5–10 minutes at the end.
4
Make the stew
Melt 50 g butter, stir in the flour and thin with the fish or vegetable stock. Bring it to a boil, take it off the heat and add the sherry, nutmeg, the cleaned shrimp and the boiled, divided cauliflower.
5
Plating
Transfer the omelet to a round, warmed platter and place the stew over it, but not beyond the edge of the omelet. Serve at once.

Changes from the original

Measures modernized (deciliters and grams), "ræker" → shrimp, "wheat flour" → wheat flour/flour. The amount of sherry is kept as in the original, but with a note that it can be reduced. The method is broken into numbered steps.

Original 1914 recipe

Verbatim from the first edition of the Big Cookbook.

Facsimile of the 1914 page at the National Library of Norway — Foto: Faksimile: Nasjonalbiblioteket

ProofreadPage 433

6 egg 6 spiseskeer fløte salt 35 gr. smør 1 blomkaalhode 1/2 1. ræker 50 gr. smør 40 gr. hvetemel 4 del. fiske- eller grønsakekraft 2 del. sherry 1 knivsod muskat. Eggene røres godt, tilsættes fløten og litt salt. 35 gr. smør smeltes, eggene heldes i, og panden sættes over meget svak varme. Naar omeletten er stivnet og lyse gulbrun — den kan sættes i varm ovn 5 å 10 minutter — lægges den over paa et rundt, opvarmet fat, og ræke- og blomkaalstuingen lægges over, men ikke utenfor omelettens rand. Til stuingen smeltes 50 gr. smør, melet røres i, og der spædes med fiske- eller grønsakekraften, gives et opkok, tages av ilden, tilsættes sherry, muskat, de rensede ræker og den kokte, opdelte blomkaal. Maa serveres straks.

Revised 1949 recipe

From the revised edition of the Big Cookbook.

Facsimile of the 1949 page at the National Library of Norway — Foto: Faksimile: Nasjonalbiblioteket

ProofreadPage 483

6 egg 6 spiseskjeer fløte salt 35 gr. smør 1 blomkålhode 1/2 l. reker 50 gr. smør 40 gr. hvetemel 4 del. fiske- eller grønnsakekraft 1/2 del. sherry 1 knivsodd muskat. Eggene røres godt, tilsettes fløten og litt salt. 35 gr. smør smeltes, eggene helles i, og pannen settes over meget svak varme. Når omeletten er stivnet og lyse gulbrun — den kan settes i varm ovn 5 å 10 minutter — legges den over på et rundt, opvarmet fat, og reke- og blomkålstuingen legges over, men ikke uten for omelettens rand. Til stuingen smeltes 50 gr. smør, melet røres i, og der spes med fiske- eller grønnsakekraften, gis et opkok, tas av varmen, tilsettes sherry, muskat, de rensede reker og den kokte, opdelte blomkål. Må serveres straks.

Omelet with Shrimp and Cauliflower

About the dish

How to make it

Changes from the original

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